Hot Tamale Pie

• 1 onion
• 1 bell pepper
• 3 cloves garlic
• 15 to 20 mushrooms
• 1 (15 oz.) can small olives or 20 to 30 fresh pitted
• 1 (15 oz.) can kernel corn
• 2 (15 oz.) cans chili hot beans
• 1 can tomato soup
• 1 can tomato paste
• 1 to 2 lb. lean ground beef or turkey (optional)
• 1 tsp. salt or more to taste
• 1 1/2 tsp. pepper
• 1 Tbsp. chili powder
• 1 tsp. curry powder
• 1 tsp. cumin powder
• 1 to 3 tsp. cayenne pepper (depends on how hot you like it)
• 1/2 tsp. mustard powder
• 1 tsp. sweet basil
• 1/2 tsp. oregano
• 2 boxes Jiffy cornbread mix plus 2 eggs and 1/2 c. milk

1. Chop vegetables and saute in 2 to 3 tablespoons olive oil (with meat if used) until onion and pepper begin to get soft (or meat is browned).
2. Add beans, soup, tomato paste and spices and mix well.
3. Simmer over medium heat, stirring occasionally for 15 to 30 minutes.
4. Pour into casserole dish.
5. Prepare cornbread according to box directions and spread cornbread mixture over top of tamale.
6. Bake at 425u0b0 until cornbread is brown on top and done throughout (about 30 to 45 minutes).

onion, bell pepper, garlic, mushrooms, olives, kernel corn, chili hot beans, tomato soup, tomato paste, lean ground beef, salt, pepper, chili powder, curry powder, cumin powder, cayenne pepper, mustard powder, sweet basil, oregano, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270958 (may not work)